Harar is the king of the Ethiopian coffees. It is grown next to the holy city of Harar in Eastern Ethiopia at an altitude of 1800 meters. Normally the whole harvest is sold to Saudi-Arabia, because the mocca taste of the coffee is highly appreciated. We are roasting our Harar coffee in Ethiopia at very low temperature and in small batches of only 10kg. The slow roasting for over 20 minutes guarantees that the aroma develops perfectly. Our Harar coffee berries are sundried after the harvest, not washed. The traditional method of sun drying enhances the coffee aroma additionally and ensures that the fruit acid evaporates.
Local value creation
After the drum roasting, the coffee is immediately packed in airtight bags and is send to Hamburg by seafreight. The coffee processing in Ethiopia enables the people to benefit from the whole value chain of their coffee. Compared to selling green raw coffee, Ethiopians earn 60% more and qualified manufacturing jobs are created. The greenpeace magazine has called us therefore “fair plus” when we started the project in 2008.
This video from 2016 shows our coffee production in Ethiopia in only 3 minutes (the plantation shown in the video is in Illubabor, not in Harar).
Our fathers kitchen: We support the Ethiopian initiative OurFathersKitchen by donating 1000 meals to disadvantaged children in Addis Ababa for each imported container of coffee. We like this initiative, because 100% of the donated money reaches the children. All employees work voluntarely and there is no administrative cost.